Snickerdoodle Bundt Cake – A Cozy Cinnamon Delight

There’s something magical about the smell of cinnamon sugar wafting through the kitchen. It instantly feels like home—warm, comforting, and nostalgic. This Snickerdoodle Bundt Cake takes all the best parts of the classic cookie—its tender crumb, buttery sweetness, and irresistible cinnamon-sugar crust—and transforms it into a show-stopping cake that’s perfect for holidays, gatherings, or simply a cozy night in.

This recipe delivers everything you want in a Bundt cake: a moist crumb thanks to sour cream and butter, a golden crust dusted with cinnamon sugar, and a sweet glaze that drips beautifully down the ridges of the cake. Whether you serve it with morning coffee, as an afternoon treat, or as dessert after a hearty dinner, this cake will win hearts with its comforting flavor.

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup sour cream
• ½ cup whole milk

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

For the Glaze:

• 1 ½ cups powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Generously grease and flour a Bundt pan. Mix the cinnamon sugar coating and sprinkle evenly inside the pan, shaking to coat.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Mix in the sour cream until fully incorporated.
6. Add dry ingredients in three parts, alternating with the milk, beginning and ending with the dry mixture. Mix gently until combined.
7. Pour batter evenly into prepared Bundt pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake. Sprinkle with extra cinnamon sugar if desired.

Tips & Tricks

• For extra cinnamon flavor, swirl a cinnamon-sugar ribbon inside the batter before baking.
• Ensure your Bundt pan is well-greased and coated with the cinnamon sugar to prevent sticking and create a crunchy crust.

Variations

• Add a handful of chopped pecans or walnuts for a nutty crunch.
• Swap sour cream for Greek yogurt for a tangy twist.
• Make it festive by adding a pinch of cardamom or cloves for holiday spice.

Serving Suggestions

• Serve warm slices with a dollop of whipped cream.
• Pair with hot apple cider or coffee for a cozy afternoon treat.

Snickerdoodle Bundt Cake

A moist, buttery Bundt cake infused with cinnamon and nutmeg, coated in cinnamon sugar, and drizzled with a sweet glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, Comfort Food

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

Cake Batter

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup sour cream
• 1/2 cup whole milk

Cinnamon Sugar Coating

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Glaze

• 1 1/2 cups powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Equipment

• Mixing bowls
• Bundt pan
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour Bundt pan. Sprinkle cinnamon sugar coating inside pan.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Mix in sour cream. Add dry ingredients alternately with milk until combined.
5. Pour batter into pan. Bake 50–60 minutes, until toothpick comes out clean.
6. Cool 10 minutes in pan, invert on rack, and cool completely.
7. Mix glaze ingredients until smooth. Drizzle over cake and sprinkle with cinnamon sugar.

Notes

This Bundt cake tastes even better the next day as the cinnamon flavor deepens.

Storage Information

• Store at room temperature, covered, for up to 3 days.
• Refrigerate for up to a week.
• Freeze tightly wrapped slices for up to 2 months.

FAQ

• Can I use a different pan? Yes, but baking time will vary. A loaf pan works, though you may need to split the batter.
• Can I make it ahead? Absolutely—this cake tastes even better the next day as the cinnamon flavor deepens.

History / Fun Facts
The snickerdoodle cookie dates back to 19th-century New England, with roots in German baking traditions. Its whimsical name adds to its charm—some say it comes from the German word “Schneckennudeln” (cinnamon-dusted sweet rolls). Transforming this cookie into a Bundt cake celebrates its cozy heritage in a grand, shareable form.